Foodies BS Thread.

@la0d0g
i used the overnight refrigerator method.
https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

 

Thanks! I'll give it a shot.

 

Key thing is use bread flour and kosher salt. I made my own mix of seasoning but had about 1 tblspoon of rosemary, thyme, oregano, garlic powder. I split the dough after it sat over night and baked on two olive oil greased pans. I put them in oven separately

 

oh no. i hope it isnt anything Sinister that she caught.

good on you for making her soup.

 

It's the Rona! Lol but she's doing fine. Typical mild cold symptoms.

 

Good.
Everyone’s getting it. I’m glad it’s mild. My buddy has it. Mild but it’s lingering he is going on 14 days I think.

 

So I smoked all three of these with just a dry rub for the first ~2.5 hours. Then I wrapped 'em meat-side down in foil, each of em with butter, brown sugar, and a bead of a different BBQ sauce in the bottom of the foil, smoked another ~ 2hrs like that. Pulled them off the smoker, opened each of the foil "boats", turned the ribs meat-side up, glazed each with the same sauces they were wrapped with, and put in the smoker for another ~10 min just to set it. You can of course use more as a dipping sauce but that process got a really nice non-runny sauce flavor on each of them.

The three sauces I used were Meat Mitch Womp Sauce, Sweet Baby Ray's regular BBQ, and that Bachans. All were good but the Bachans rack was easily everyone's favorite, next time I might just use it for all three, give it a shot!

 

Tri tip beef and noodles. ‘Twas a tad cold out around here, used what I had on hand. Some mushrooms would’ve been nice.

 

Roasted anaheim green chilli, ground turkey, pepper jack cheese stuffed bell peppers

Hand measured recipe.

 

Looks perfect wo the shrooms!

 

This week's challenge in the Photography Thread is Food Photography...post a picture you've taken this week over there! (Make sure to check the rules on page one)

https://www.tacomaworld.com/threads...allenge-thread.302888/page-1101#post-26849774

 

Garlic Confit Garlic Bread Bowl filled with Four Cheese Alfredo Pasta and Garlic Cajun Shrimp, Crawfish and Chicken Andouille Sausage.

 

I’ve seen your garlic confit posts and they make me think of my french onion soup. After you shower in the morning and dry off, smell your towel...

 

No vampires around your place!

 

Oof.

 

SF has a restaurant named “The Stinking Rose”. IIRC their thing is they “season their garlic with food” or something along those lines.

 

I like that.

Whenever I (rarely now) eat at Subway, I ask for “onions, tomato, lettuce, and onions.” If they tell me I said I onions twice, I tell them “you heard me right.”

My last chicken ranch thingamabob must have had 1/4 red onion on it. It was glorious.

 

Homemade spicy mayo salmon poke and huevos rancheros

 

Dang I just stumbled on this thread. I’ve got a big green egg and use it almost every second day when home from work.. some of these pics got me hungry!